Description
As a busy mom, I know how challenging it can be to whip up a delicious dinner after a long day. That’s why I absolutely adore this Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes recipe.
Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined)
- 4 cups Fresh spinach
- 1 can Artichoke hearts (canned or frozen)
- 1/2 cup Sun-dried tomatoes (oil-packed)
- 3 cloves Garlic (minced)
- 1 cup Heavy cream
Instructions
- Prepare all ingredients for smooth cooking.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add shrimp in a single layer; cook for 2 minutes on each side until pink and opaque. Remove from skillet.
- In the same skillet, add spinach, artichokes, and sun-dried tomatoes; sauté until spinach wilts.
- Pour in heavy cream; stir and let simmer for 5 minutes until slightly thickened.
- Return shrimp to the skillet; mix well to coat in sauce and heat through before serving.
Notes
- For a lighter version, substitute heavy cream with a low-fat alternative.
- Serve with pasta or crusty bread to soak up the sauce.
- Adjust the amount of garlic according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg